ketchup theory

Have you ever noticed how critical ketchup is in the dining sector? (Probably not, chances are if you have an XP over 800 the only thing that matters to you is noding and sugar...and you dont eat sugar with ketchup, right?)

But to those that do occasionally eat a proper meal, the fact is that ketchup is a very critical substance! It can make a bland meal interesting, and tasty, and it can also be the death of appetite when not available!

Now that we have established these ground rules, we can begin to build on them...

Quality:
Do you know if the quality of the substance is sufficient for a quality diningexperience? (Minor variations in flavor between brands can make all the difference -- If youre only gonna eat once a day you want it to taste good right?)

Combination:
Sometimes particular foods may not taste too nice with ketchup, or a particular brand of ketchup!

So what can we do about this? One method which addresses all of these factors is as follows:

Inversely proportional to quality of combination of the specific food with the specific ketchup variant.

So, worst case scenario would be, you can't be sure, so you decide to be on the safe side... you fill half your plate with ketchup, but soon discover that it is cheap and yucky, and that whatever you are eating totally doesn't go with ketchup.

This is an unfortunate situation, especially for those who dislike ketchup wastage. Ketchup may well taste nice with food, however it tastes absolutely horrible on it's own! (Especially if it is cheap ketchup)